Anthocyanins

Amphora is a traditional clay or terracotta vessel used for fermenting, aging and storing wine. These vessels are neutral and porous, allowing micro oxygenation without adding oak flavors.

Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.

Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.

Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.

Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.

Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.

Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.